Cooking Directions

• Stir the kielbasa, sauerkraut, soup, apples, water and mustard in a 6-quart slow cooker.
• Cover and cook on HIGH for 4 to 5 hours or until the apples are tender.

Ingredients

• 2 pounds kielbasa, cut into 2-inch-long pieces
• 1 package (about 16 ounces) sauerkraut, drained
• 2 cans (10 1/2 ounces each) Campbell’s® Condensed French Onion Soup
• 3 medium apple, peeled and cut in quarters
• 1 cup water or white wine
• 2 tablespoons Dijon-style mustard